Ming Tsai

An expert in engineering, chef Tsai doesn't just create East-West cuisine, but the dishes to serve it on too.

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Aug 15, 2008

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Specialty: East-West cuisine

By now most of us who've watched chef Ming Tsai over the years know he was born into a culinary family, and that he spent his childhood cooking with his parents in their restaurant, Mandarin Kitchen. While attending Yale University and pursuing a degree in mechanical engineering, Tsai spent a summer at Le Cordon Bleu cooking school in Paris and the rest, as they say, is culinary history.

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After graduation, Tsai traveled the globe, wracking up more experience in some of the world's top kitchens. Upon return to the States, Tsai attended graduate school at Cornell University, where he received a degree in Hotel Administration and Hospitality Marketing.

Tsai opened Blue Ginger in Wellesley, MA, building on the varied cooking styles he learned during his travels. Chef Tsai's East-West cuisine was immediately well-received and considered innovative by diners and the press. Blue Ginger has received many accolades over the years, including Best New Restaurant by Boston Magazine. The James Beard Foundation crowned Tsai Best Chef Northeast in 2002.

Ming is an avid spokesperson for the Food Allergy and Anaphylaxis Network. He has worked with Massachusetts legislature to help write a bill that will require local restaurants to comply with certain food allergy awareness guidelines.

Currently Tsai hosts the public television cooking show Simply Ming. He previously starred in the Emmy Award-winning Food Network show East Meets West with Ming Tsai.

Fun fact: Using his engineering degree, chef Tsai designed an eco-friendly line of bamboo cutting boards and serveware called Tru Bamboo, which is available at grocery and home stores around the country.